Prepare the vegetables and meat by dicing the onion, mincing the garlic, slicing the kielbasa, and chopping the green onions.

In a dutch oven over medium heat, add the olive oil and saute the onion until beginning to brown and release liquid. Stir in the garlic to bloom, about 30 seconds.

Pour in the bone broth and scrape any browned bits from the bottom of the pan. Add the cauliflower, cover, and simmer over medium-low heat until cauliflower is soft, about 10 minutes.

Put all contents of dutch oven into a blender and puree until smooth (work in batches if necessary).

Pour cream of cauliflower soup back into the dutch oven. Stir in the kielbasa, salt, and pepper. Allow to warm for a minute or two then taste and adjust seasoning.

Serve hot topped with chopped green onions. Enjoy!